Gumbo Filé

Gumbo Filé, pronounced Fee-Lay, is composed of ground sassafras leaves. Sassafras leaves come from the sassafras tree, a tall, deciduous tree native to the Gulf of Mexico.  Filé Powder was first introduced to the culinary world by the American Choctaw Indians, who sold the dried, ground sassafras leaves in markets in New Orleans. Our Filé Powder also includes Thyme to supplement the flavor profile.

Gumbo Filé is an essential thickening agent in many gumbo recipes, but can also be added to many other sauces and gravies, where it again acts as a thickener and adds unique flavor. Gumbo Filé should be added after the cooking process, but before the dish is completely cooled (generally about 5 minutes before serving).  If the Filé Powder is cooked too much, it can become rather stringy.